1 lb. spinach, torn into bite-size pieces
1/2 lb. mushrooms, sliced
1 (8 oz.) can sliced water chestnuts, drained
12 radishes, thinly sliced
1 1/2 c. bean sprouts, rinsed and drained
1 sm. onion, thinly sliced and separated
4 hard-cooked eggs, coarsely chopped
1/3 c. bacon-flavored chips or bits
Ginger-Soy dressing

Combine spinach, mushrooms, chestnuts, radishes, bean sprouts and onion in large bowl. Just before serving, toss in eggs, bacon chips, and dressing. Makes 10 servings.

GINGER-SOY DRESSING:

1/2 c. oil
1/3 c. sugar
3 tbsp. catsup
3 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tsp. soy sauce
1/2 tsp. ground ginger

Combine oil, sugar, catsup, vinegar, Worcestershire sauce and soy sauce and ginger in jar with tight-fitting lid. Shake to mix well.